One of the World's Worst Ice Cream Teachers
Hi all—long time lurker, first time poster! First, I want to say how much I appreciate the r/icecreamery community and I'm frequently amazed by all the thoughtful input people share here. You all convinced me to start making ice cream at home, and I even did a little ice cream “class” for the kids in my child’s classroom, which led to this oddity in the photos!
The kids did all the mixing and other steps while I wandered about “supervising” the best I could. They combined all four of their batches into one large batch when finished and I took it all home to churn. As I was pouring, I found lots of these blobs at the bottom of the container (which I've never seen when I've prepared Jeni's base in the past). The blobs are rock-solid when frozen, rubbery but firm at room temp, and softer but still rubbery after a 15‑second microwave blast. My guess is a cornstarch disaster but my knowledge in the kitchen is laughable, so I’m turning to the pros here—any thoughts?
For reference, we used the standard Jeni’s base:
- 2 2/3 cups whole milk
- 1 tablespoon + 2 teaspoons cornstarch
- 2 ounces cream cheese
- 1/8 teaspoon fine sea salt
- 1 1/2 cups heavy cream
- 3/4 cup sugar
- 1/4 cup light corn syrup
...all prepared as instructed in Jeni's book, or tried to anyway, but clearly took a wrong turn somewhere!
Preemptive “Edits”: This is not an AI post—real people use em dashes too.